All-American Barbecue Recipes To Celebrate The Fourth of July

The Fourth of July is a much-awaited holiday that brings family and friends together. What’s even more exciting is that it is best enjoyed with barbecue dishes and bottles of beer! If you are looking for an all-American barbecue menu for such a festive day, here’s what we suggest!

Flavor your baby back ribs with a mixture of chili powder, brown sugar, cumin, paprika, mustard powder and salt. Cut a lemon in half and rub it onto the meat. Afterward, apply the rub mixture. Put the ribs in a plastic bag and refrigerate for at least two hours. Remove the meat from the fridge and let it thaw 30 minutes before smoking. When the grill reaches an internal temp of 250 degrees, place the ribs on the grates and smoke for an hour. Spray the ribs with a mixture of Worcestershire sauce, apple juice and vinegar every hour until the meat becomes tender.

In a bowl, combine the Dijon mustard, maple syrup, vinegar, whole-grain mustard and soy sauce. Divide into two parts. Fire up the La Caja China roaster. The chicken should be pat dry and then placed on a baking sheet. Coat all of them with oil then sprinkle with salt and pepper. Place the wings on the grill and cook until grill marks are visible. Flip the wings and cook for another round. Flip the chicken once again and brush with the sauce. Do the same thing on the other side. Serve with the remaining sauce.

Peel the corn husks so that only two inches of them are still attached to the corn. Remove the silk and put the husks back. Soak the corn in the sink that’s filled with ice water for approximately 30 minutes. Afterward, drain the water and preheat the grill. Grill the corn over medium heat and turn them occasionally. Grilling time is about 15 minutes. Once they’re cooked, brush with melted butter and then sprinkle with salt.

Get a large re-sealable plastic bag and combine minced fresh parsley, canola oil, chili sauce, Worcestershire sauce, cider vinegar, ground pepper, salt and minced garlic. Stir the mixture to distribute the flavors. Put the deveined and peeled shrimps inside the bag. Refrigerate for about 30 minutes. When it’s time to grill, discard the marinade and then place on skewers. Grill for about 4 to 5 minutes per side.

First of all, make the marinade. Combine some oil, soy sauce, lemon juice, vinegar, mustard, ground black pepper, Worcestershire sauce and mustard in a bowl. Put the flank steaks in a shallow dish and pour this marinade over them. Turn the meat to coat the other side. Refrigerate for approximately 6 hours. Afterward, preheat the grill. Put the flank steaks on the grill and remove the marinade. Grill the meat for about 5 minutes for each side or until they’re done to your liking.